INVITATION
If you are a dreamer, come in.
If you are a dreamer, a wisher, a liar,
A hope-er, a pray-er, a magic bean buyer . . .
If you’re a pretender, come sit by my fire,
For we have some flax golden tales to spin.
Come in!
Come in!
*

green bean salad with bell peppers, feta, and almonds
adapted from the Enchanted Broccoli Forest

*Poem by Shel Silverstein
This is another recipe we used frequently at The Blue Heron Coffeehouse. It’s perfect for a summer day lunch. I make a big batch on a Monday and then eat it all week long. You can use fresh tarragon and dill instead of the dry. I prefer the dried only because I felt the fresh dill really over powered this salad. Goat cheese or Swiss cheese would be a good substitute for the feta, and no cheese also tastes great. I usually cut the beans into bite sized pieces for the little ones, but leaving them longer looks lovely.

1 1/2 pounds whole fresh green beans, cleaned and trimmed
2 cloves garlic, minced or pressed
1/4 cup olive oil
1 teaspoon dried tarragon
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard
1/2 cup fresh parsley, minced
2 tablespoons red wine vinegar
1 cup bell peppers, julienned
1/2 cup almonds, toasted and chopped
1/4 cup feta cheese, crumbled

Begin by blanching the green beans. First, fill a large bowl with cold ice water. Set aside. Heat a large pot of water to boiling. Add green beans, and keep them in the water until it starts boiling again.  Remove beans from the water with a strainer [or tongs] and immediately plunge them into the ice water. Let them sit a few minutes, then move them to a large, dry bowl and add the bell peppers and parsley. Toss to mix.
For the dressing, mix together garlic, olive oil, tarragon, dill, salt, pepper, and mustard. Pour dressing over the beans, and toss to cover. Add feta and nuts, and toss everything again. Serve room temperature, or chilled.

 

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14 Responses to green bean salad

  1. Shanna says:

    The pictures of your little one KILL ME.

  2. Sacha says:

    I love a salad like this that only lightly blanches the green beans, so you get that great crunch and fresh flavor. It looks like your daughter appreciates the green beans just as much! And I’m tickled by the title of that cookbook, “The Enchanted Broccoli Forrest.”

  3. Suuuuuch a gorgeous salad! And your daughter’s not bad herself. 😉

  4. Love Shel Silverstein, and this salad looks so tasty! Your little one is so sweet. 🙂

  5. This sounds absolutely fantastic! Yum!

  6. Eileen says:

    Wonderful! Green beans are one of my favorite summer veg, and I’m always looking for new ways to eat them. Thanks for the great idea!

  7. Shel, this bean salad, and that other cute bean makes for such simmuery sweetness.

  8. kale says:

    Gorgeous photos (especially of your darling little one!) and lovely poem choice!

  9. Liz McGuire says:

    Great salad..had green beans and feta from my CSA box and was looking for a summer salad to use them and some red and yellow peppers up. Thanks our family will be eating this again!

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